Pink Champagne Cupcakes

Standard

IMG_0636

Ingredients:

2 3/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2/3 cup butter
1 1/2 cups granulated sugar
3/4 cup champagne (the sweeter the better)
6 egg whites
4-5 drops red food coloring

For the champagne buttercream frosting:

3 1/4 cups powdered sugar
1 cup butter, at room temperature
1/2 teaspoon vanilla extract
3 tablespoons champagne, at room temperature
4-5 drops red food coloring

Directions:

1. Preheat oven to 350 degrees F.  Line two muffin tins with cupcake liners. In medium bowl, sift flour, baking powder and salt, set aside.

2. In a large bowl, beat together butter and sugar until fluffy. Alternate adding flour mixture and champagne into the butter/ sugar mixture.

3. In separate large bowl, beat egg whites until stiff peaks form. Gently fold 1/3 of the egg whites into batter to lighten it, then fold in remaining egg whites.  Use ice cream scoop to fill the cupcake liners approximately 2/3 full.

4.Bake 20-22 minutes. Check by inserting a toothpick into the center, cupcakes are done when the toothpick comes out clean.

For the frosting:
1. Using mixer, beat together powdered sugar and butter. Mix on low until thoroughly blended, and then on medium for another 2 minutes. 

2. Add vanilla and champagne, then beat on medium for another minute. Scoop frosting into a decorating bag fitted with a large decorating tip of your choice (I used a large star tip). Pipe frosting and decorate with sprinkles or sugar pearls.

Recipe adapted from Culinary Serendipity.

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